Ingredients

1 12-ounce jar marinated artichokes

1 cup grated Fontina cheese

½ cup oil-packed sun-dried tomatoes

2 tablespoons olive oil

1 tablespoon dried basil

4 5-ounce skinless boneless chicken breast halves

Preheat oven to 375°F. Mix artichokes, cheese, tomatoes, and basil in medium bowl. Using small sharp knife and working with 1 chicken breast at a time, cut 2-inch-long slit horizontally into 1 side of chicken breast. Move knife back and forth in slit to form pocket. Divide 1 cup cheese mixture am...